With the proliferation of mobile food venues in San Francisco, it's easy to overlook smaller new ones like the Duboce Truck Stop and its three to four vendors that opened at 55 Duboce Ave. in early November. It's also easy to overlook vendors that nest in them, but a food truck (full-size trailer, actually) promising fresh-made udon cannot hide its light from me under that bushel for long.
I first got wind of Odang Udon in early December, actually, and made an abortive attempt to sample its wares then, only to be thwarted when they closed before I arrived shortly after two o'clock. I was sent into a tizzy because the host venue, Duboce Truck Stop, is nominally open until 3:00, and I left, licking my wounds. Odang's nonchalance re my feeding schedule, however, far from putting it permanently on my shit list, earned it the distinction of being the subject of my first original report for 2015.
I ordered the "Classic" (as a benchmark, of sorts). Per Odang Udon's menu, the Classic bowl is "Fresh-made udon, dashi, tempura flakes, green onions, and seasonal vegetable tempura." Two types of mushrooms and some greens were also included in the toppings. I also ordered the shrimp tempura add-in, $3.00 extra.
Where slurped: Odang Udon, Duboce Triuck Stop, 55 Duboce Avenue, near Valencia St.